TIMUQUANA COUNTRY CLUB/A LA CARTE

Name: TIMUQUANA COUNTRY CLUB/A LA CARTE
Address: 4028 TIMUQUANA RD, JACKSONVILLE, FL, 32210, US
Rating: 88.9

4028 TIMUQUANA RD, JACKSONVILLE, FL 32210

License #2615073

🏌️ Club/Private ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

TIMUQUANA COUNTRY CLUB/A LA CARTE in JACKSONVILLE currently holds an InspectFL Health Score of 88.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 27, 2026. Across those visits, DBPR recorded 24 total findings; InspectFL has detailed violation rows for 20 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 16, 2025

The latest inspection on January 27, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-12-4] Utensils in poor condition. Observed multiple spatulas with melted handles on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack on back prep station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near prep station with dipper well. Person in charge provided paper towels.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed multiple unsecured CO2 tanks at beginning of back prep station near kitchen entrance.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on drying rack on back prep station.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed frozen raw tuna being thawed in original commercially processed reduced oxygen packaging in walk-in cooler. Employee removed tuna from packaging.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle on cook line. Person in charge removed tongs.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in middle reach in cooler on cook line. Person in charge rearranged food items to proper storage levels.

Disposition: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle at front of cook line. Person in charge removed tongs.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters with no protective covering stored over night on top of coffee machine. Person in charge added lid.
[35A-02-7] Live, small flying insects found Observed 3 live flying insects under sink in bar area closest to a la carte kitchen.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados that were not washed prior. Person in charge educated employee and had produce washed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored by back prep area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawed in unopened commercial reduced oxygen packaging stored in walk-in cooler. Person in charge opened all packagings. Packaging indicates to remove fish prior to thawing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored at back prep station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of blue ice scoop storage container with mold like substance. Person in charge had container cleaned.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed; multiple unsecured CO2 tanks at middle server station closest to bar area. Unsecured CO2 tank near walk-in cooler by back prep station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple containers of raw chicken items at temperatures of 48-55F in reach in cooler at end of cook line. Person in charge stated food items were removed from walk-in cooler and placed in reach in cooler an hour prior. Food items were moved back to walk-in cooler. Raw chicken items (48-55F - Cold Holding)
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on top shelf on back prep station near walk-in cooler. Person in charge labeled accordingly.

Community reaction

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Community pulse